What Is Ghee and Why Are People in Ireland Switching From Butter to Ghee?
Until a few years ago, ghee in Ireland was almost exclusively the domain of Indian, Pakistani, and South Asian home cooks who had grown up with it and could not imagine cooking without it. Today, the conversation has shifted. Nutritionists, food writers, fitness communities, and curious home cooks across Ireland are asking about ghee, buying it, and in many cases choosing it over the standard block of Kerrygold that has been in Irish kitchens for generations.
This guide explains what is ghee Ireland, why it behaves differently from butter, what the science says about its nutritional profile, and why a growing number of people in Ireland are reaching for a jar of ghee instead.
What Is Ghee?
Ghee is clarified butter: butter that has been gently heated until the water evaporates and the milk solids separate from the fat. Those milk solids are skimmed off or allowed to sink to the bottom and strain out, leaving behind pure golden butterfat. This pure fat is what we call ghee.
The process sounds simple but the result is significantly different from the butter you started with. Removing the water (which makes up about 16 to 17 percent of regular butter) and the milk solids (which contain the lactose and casein proteins) produces a fat that is more concentrated, more flavourful, has a dramatically higher smoke point, and is tolerated by many people who cannot digest lactose or casein in regular dairy.
In Indian cooking, ghee is not just a cooking fat: it is considered sacred, medicinal, and essential to the flavour of traditional foods. Biryani finished with ghee has a different flavour from biryani without it. Dal tadka poured with ghee tempered with cumin is transformed. Freshly made chapati brushed with ghee has a richness and aroma that butter does not quite match.
Ghee has been part of Indian cooking, Ayurvedic medicine, and religious ritual for over three thousand years. Its resurgence in Western food culture is not a trend: it is a rediscovery of something that was always there.
Ghee vs Butter: The Key Differences
| Property | Ghee | Regular Butter (unsalted) |
| Water content | Negligible (less than 1%) | About 16 to 17% |
| Milk solids | Removed | Present |
| Lactose | Effectively zero | Present (small amount) |
| Casein (milk protein) | Effectively zero | Present |
| Smoke point | Approximately 250 degrees Celsius | Approximately 150 to 175 degrees Celsius |
| Suitability for deep frying | Excellent | Poor (burns and smokes) |
| Refrigeration needed | No (if kept sealed) | Yes |
| Shelf life (sealed) | 12 months at room temp | Weeks at room temp |
| Flavour | Rich, nutty, slightly caramelised | Creamy, mild |
| Fat content | Approximately 99.5% fat | Approximately 80% fat |
| Suitable for lactose intolerance | Often yes (milk solids removed) | No |
The Smoke Point Difference Why It Matters for Irish Cooking
The smoke point of a fat is the temperature at which it starts to break down and produce visible smoke and harmful compounds. This is one of the most practically significant differences between ghee and butter in an Irish kitchen.
Regular butter has a smoke point of approximately 150 to 175 degrees Celsius. When you use butter for anything beyond very gentle sauteing, you risk burning it. The milk solids in butter brown and then char quickly. This is why butter-fried anything tends to turn dark fast.
Ghee, with its milk solids removed, has a smoke point of approximately 250 degrees Celsius. This is higher than most refined vegetable oils. It means you can use ghee for high-heat searing, deep frying, and tarka (the Indian technique of frying whole spices in fat at high heat to release their essential oils) without the fat breaking down. This is a significant practical advantage in Indian and South Asian cooking.
Why Is Ghee Gaining Popularity in Ireland?
The Lactose-Free Angle
Ireland has one of the higher rates of lactose intolerance in Europe, driven partly by the proportion of the population with Irish, South Asian, East Asian, and other heritage. Because ghee has its milk solids including the lactose and casein removed during the clarification process, many people who cannot tolerate regular dairy can use ghee without digestive issues. This has opened ghee to a new audience beyond the traditional South Asian community.
The Paleo and Low-Carb Movement
The ketogenic and paleo dietary communities have embraced ghee as a preferred cooking fat because it is pure animal fat with no carbohydrates and no milk proteins. Ghee features prominently in bulletproof coffee recipes, keto cooking guides, and ancestral diet communities. This has driven significant awareness of ghee among Irish health and fitness enthusiasts who had no prior connection to South Asian food culture.
The Nutrition Conversation
The scientific conversation around saturated fat has become more nuanced over the past decade. Ghee is high in saturated fat but also contains conjugated linoleic acid (CLA), which has been studied for anti-inflammatory properties, as well as fat-soluble vitamins A, D, E, and K2. The short and medium-chain fatty acids in ghee are more easily metabolised than long-chain fats. While ghee is not a low-fat food and should be consumed in moderation, the once-simplistic view that saturated fat equals bad is no longer the consensus in nutritional science.
The Flavour Argument
Anyone who has cooked with good quality desi ghee will acknowledge that the flavour it adds to food is different from any other fat. The slight caramelisation that happens when ghee is made gives it a distinctly nutty, rich, slightly sweet quality that elevates dal, biryani, paratha, and even simple toast in a way that standard butter does not. As food culture in Ireland has broadened and more people are cooking Indian food at home seriously, demand for ghee has followed naturally.
Types of Ghee Available at Asian House
Desi Ghee
Traditional clarified butter made from cultured butter, with a more intense, slightly sour-edged flavour that comes from the fermented cream used to make the base butter. Considered the premium form of ghee in Indian cooking and Ayurveda.
Pure Ghee
Clarified butter made from regular (non-fermented) cream. Milder, more neutral in flavour than desi ghee, and more consistent batch to batch. The most widely used form commercially.
Grass-Fed Ghee
Made from butter produced by grass-fed cows. Higher in CLA and fat-soluble vitamins than standard ghee. Preferred by the health and wellness market.
Asian House stocks ghee in the Oil and Ghee section on asianhouse.ie. Visit the store or browse online for current brands and sizes available.
Frequently Asked Questions
Is ghee healthier than butter?
Ghee and butter have similar calorie content. Ghee has a higher smoke point, no lactose, and no casein. It contains fat-soluble vitamins and CLA. It is not a health food in the sense of being low-calorie, but it is a more functional cooking fat for high-heat applications and is tolerated by many who cannot eat regular butter.
Can I use ghee instead of butter in all recipes?
For savoury cooking: yes, in most cases. For baking: yes, but the result will be slightly denser and richer due to ghee’s very low water content. Reduce the quantity slightly when substituting in baking recipes.
Where can I buy ghee in Dublin?
Asian House at 71 Belmayne Ave, Belmayne, Dublin 13, D13 W7PR stocks a range of ghee brands and sizes. Visit in-store or order at asianhouse.ie. Phone (01) 829 6460.
Shop Ghee and Cooking Oils at Asian House Dublin asianhouse.ie
71 Belmayne Ave, Belmayne, Dublin 13, D13 W7PR Phone: (01) 829 6460 Mobile: (089) 9660503
Click and Collect: 149 Phibsborough Rd, D07X033 (2pm to 9pm) Delivery: 2pm to 10pm daily asianhouse.ie@gmail.com
